3 large baking potatoes
1/2 cup fat-free reduced-sodium chicken broth
1 cup 2% Milk Shredded Sharp Cheddar Cheese, divided
1/3 cup thin green onion slices
1/4 cup Light Sour Cream
1 teaspoon Dijon Mustard
1/4 teaspoon paprika
Heat oven to 400 degrees F.
Pierce potatoes in several places with tip of sharp knife. Bake 1 to 1-1/4 hours or until tender. Immediately cut potatoes lengthwise in half; scoop out centers, leaving 1/4-inch-thick shells.
Beat potato pulp, broth, 1/2 cup cheese, onions, sour cream and mustard with mixer until well blended. Spoon into shells; top with remaining cheese and paprika.
Bake 20 minutes or until heated through.
Makes 6 Servings
Per Serving: 88 Calories; 1g Fat; 2.5g Protein; 17.3g Carbs; 2.3g Fiber